Baked Apples

Baked Apples

Whole baked apples overflowing with a sweet, crisp cinnamon-oatmeal streusel. Hot from the oven, they make a great dessert, especially with a bit of sweetened cream. But when you consider the ingredients, it’s clear that this is a dish best served at breakfast.

Oh, and that crumbly topping? It’s called a streusel and it’s one of the most powerful multitaskers in the dessert universe. It can be baked on top of just about anything. I always make extra and freeze it in an old yogurt container so that I always have it on hand…until I use it up.

This recipe first appeared in Season 2 of Good Eats.

Baked Apples

  • 71 grams rolled oats, not instant
  • 113 grams all purpose flour
  • 142 grams packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch kosher salt
  • 8 tablespoons (113 grams) unsalted butter, diced and chilled
  • 4 Braeburn apples, Fuji will do in a pinch
  • Honey, Tupelo would be my choice
  1. Heat oven to 350ºF.
  2. Combine all the dry ingredients in a bowl along with the diced butter. Rub the mixture briskly between your fingertips until a loose sandy mixture forms with occasional moist clumps. Refrigerate this mixture while preparing the apples to keep the butter firm.
  3. Cut a small slice off the bottom of each apple to create a flat, stable surface. With a paring knife, cut a cylindrical cone out of the top of the apple, moving about 1 inch outside of the core, similar to removing the top of a pumpkin when carving a jack-o’-lantern. Remove the top and discard.
  4. Using a melon baller or a teaspoon, remove the remaining core and seeds, taking care not to puncture the base of the apple.
  5. Place apples on a baking sheet or pie dish and fill, almost to the top, with honey. Spoon in oat mixture until full, then pack it down lightly. Add additional mixture until heaped and overflowing over sides of the apples.
  6. Bake on the top or middle rack of the oven until the oat filling is golden brown, about 40 minutes. To check if apples are done, take tongs and squeeze the apples gently. If they give, they are done. Let stand for 10 minutes before serving.

Hardware: Digital kitchen scale

Yield: 4 servings

Active time: 35 minutes

Total time: 1 hour 25 minutes


Alton Brown's Baked Apples Recipe


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  1. 1
    Debbie Jones

    Yum! I used to have a lot of baked apples. My grandmother made them. Then I made them for her. Now I want them again. Thanks Alton!

  2. 6

    I’m confused by the instructions with the honey…. Are you supposed to fill the entire cavity of the apple with honey? Then pack in the topping? The recipe only calls for 4 t honey for 4 apples, so that doesn’t really make sense.

    • 7

      To me, step 4 is written incorrectly. In my opinion it should be:
      Place apples on a baking sheet or pie dish and add one teaspoon honey to each each center. Spoon in mixture till full, then pack it down lightly. Add additional mixture until heaped and overflowing over sides of the apples.

    • 9

      Ounce markings on a measuring cup are for liquids only.
      Here the oats, flour, and sugar are all listed by weight – use a scale to measure out the ounces.

  3. 11

    Hmmm….I have a counter full of NC apples right now; should I sacrifice sleep and make these for breakfast in the morning?

    I think you all know the answer.

  4. 12

    ○can organic agave be subbed for honey?
    ○Could I add toasted pecans, chopped to the oat mixture?
    ○Can I place each apple in a Pyrex small dish or muffin tin?
    ○ Can I refrigerate for a day and reheat?
    ○ Can I use a custard base inside the apple. Put top on. Bake stuffing separate in enclosed dish for a different approach?
    Thank you

  5. 14

    Once the weather cools down here, I’m absolutely making these. I wonder if Pinata apples will do well with this recipe. They’re a delicious Hybrid apple (also known as Pinova). They, much like Braeburns, are considered “table apples” rather than “cooking apples”. I might have to test this with multiple types of apples 🙂

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